Multiple Choice Questions (MCQ) on Livestock Production and Management (Part-5)

ANSWERS & EXPLANATIONS

1.

(22-24%)

• Level of protein in pre- starter ration: 22-24%
• Level of protein in starter ration: 18-20%
• Level of protein in Grower/finisher ration up to age (20-35 kg B.wt.): 18-20%
• Level of protein in Grower/ Finisher ration up to age (70-90 kg B.wt.): 13% 
• Level of protein in pre gestation/ farrowing ration: 14-16%
• Level of protein in diets for 1^st 2/3^rd gestation period:  14%
• Level of protein in diets for last 1/3^rd gestation period and lactation periods: 16%
• Level of protein for rations of young boar up to 57 kg B.wt. 18%
• Level of protein for rations of boars from 57-90 kg B.wt. 16%

2

(Self – Feeding) 

• Too fine ground grain isn’t suitable for - Self - feeding of pig
• Baconer will be put on – Restricted feeding
• Potential porkers and heavy hogs – Ad lib feeding 
• Feed conversion efficiency is more in restricted feeding
• Excellent growth rate without too much deposition of fat in carcass obtained – Appetite Feeding

3.

d. (All)

Different types of presentation of feeding to pig is All (Trough feeding, Floor feeding and self-feeding).

4.

b. (Wet food)

• Wet form of feed minimizes respiratory disease.
• Uniform or fast gains occurs when fed a complete mixed ration.

5

(Barrow)

• A male hog whose testes are removed before reaching sexual maturity – Barrow
• Pig produced by crossing white with black breed – Blue pig
• Smallest pig of litter usually last to be farrowed – Crit/Runt
• Young female pig kept for breeding purpose which hasn’t conceived yet or going to farrow for the 1^st time- Gilt/ Yelter 
• Female pig of 6-8 month of age – Maiden gilt
• Pregnant sow – Gravid sow

6.

c. (Ham)

• Thigh of a hog, prepared for a food is known as Ham
• Fat from pig carcass after it has been tendered – Lard
• Salted meat from hind leg of pig – Gammon

7.

d. (Stag)

• Uncastrated male pig – Hog
• Male pig castrated after puberty- stag
• Male pig castrated before puberty- Barrow
• Male pig/sheep with one undescended testes- Rig

8.

b. (Sty)

• House of pig having one or more pens for pigs – Sty
• A place, where pigs are kept- Piggery

9.

(Drove)

• Group of pigs taken from place to place – Drove
• Marketing pigs between 8-15 weeks of age- Store pig
• Pig whose dead b.wt. is 45 kg – Porker 
• Pig weighing 60 kg and above fed for slaughter purpose to produce carcass as desired flesh – Finishing/fattening pigs
• Pig weighing more than 80 kg b.wt. – Baconer

10.

d. (25-30%)

Pre – weaning mortality of piglet is 25-30% while post weaning mortality of piglet is 3%

11

b. (24-30 hrs.)

• Feed shouldn’t be given to killing hogs before 24-30 hrs. of killing.
• Before killing hogs, fresh water is offered to pigs to remove contents of stomach and intestine.
• Meat cure better as blood vessels are free of blood.

12.

d. (All above)

Dressing % is

• Amount of edible portion of pork given by dressing %
•  (Dressed weight/ live weight)* 100
• (Weight of chilled carcass/live weight)* 100

13

c. (Soft pork)

• When high unsaturated fat is given to pig then the pork produced is soft pork. Soft Pork is soft, flabby and oily meat.
• When high saturated fat is given to pig then the pork produced is hard pork.
• Lean pork is get from tender loin area.

14

(Right Horn)

In cow, pregnancy mainly occurs in right horns.

15.

b. (Phenyl alcohol) 

• The alcohol test is used on fresh milk to indicate whether it will coagulate on thermal processing or not. 
•  This test is especially important for the manufacture of UHT processed milk, evaporated milk and milk powders.
• Milk with high developed acidity, or having calcium and magnesium compounds in greater than normal amounts, will coagulate when alcohol is added
• Increased levels of albumen (colostrum milk) and salt concentrates (mastitis) may also results in a positive test

16.

(Due to activity of an enzyme lipase)

Milk acquires bitter taste in late lactation due to activity of an enzyme lipase.

17.

b. (Starch and Cane sugar)

• Thickening material- Starch and cane sugar
• Coloring material- Annatto and caramel

18

c. (Both a and b)

• Whey or serum protein is Beta – globulin and lact- albumin. 
• Whey is milk devoid of Ca – caseinate and fat.

19

d. (All)

• Specific gravity of milk increases by addition of SNF
• Specific gravity of milk decreases by removal of fat
• Specific gravity of milk decreases by addition of water and cream

20

(Probable Real Producing Ability)

PRPA- Probable real Producing Ability

21

c. (Streptococcus pyogenes) 

• Scarlet fever is produced by Streptococcus pyogenes
• Septic sore throat is produced by Strepto. Hemolyticum 
• Food poisoning is caused by Staphylococcus. aureus  

22.

d. (All)

Milk is deficient in Iron, Copper, and Vit- C.  

23

(Strip Cup test)

• To detect mastitis - Strip cup test
• To detect efficiency of pasteurization – phosphatase test
• To detect specific gravity/ adulteration with H2O of milk – Lactometer
• To detect mixing of buffalo milk with cow milk – Hansa test
• To detect bacteriological count in milk – MBR test and SPC/ Resazurine test/ Reductase test 
• To detect heat stability- Acidity test and alcohol precipitation test

24

(Skim Milk)

• Butter milk – By product of butter manufacturing
• Whey vitamin- By product of Cheese manufacturing
• Spoon eating milk – Tattoo milk
• Milk serum- Milk devoid of coagulum

25

d. (All)

Anhydrous Ammonia, Sulphur oxide and methyl chloride, Freon etc. refrizer is used in mechanical compression refrigeration system.

26

d. (All)

Agmark is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection.

Agmark standard of Ghee are:

• Baudovin test (Distinguish Desi ghee and Vanaspati ghee) and phytosterol acetate test (detection of adulteration of butter fat by edible vegetable oil or fat)– negative 
• Refractory index – 40-42, Polansky value – 1-2 (The Polansky value is an indicator of how much volatile fatty acid can be extracted from fat through saponification)
• RM (Reichert Meissl (RM) value is substantially a measure of the. lower chain fatty acids of ghee i.e., butyric (4:0) and caproic. (6:0)) value not less than 28 and moisture content not more than 0.3.  

27

c. 30 thousand

• SPC / ml of pasteurized milk – 30 thousand
• SPC/ ml of market milk – 2 lakhs

28

b. (50)

• Pulsation rate of milking machine – 50
• Pulsation ratio of milking machine – 60/40
• Pressure of hand milking – 35-50 mm Hg
• Pressure of Machine milking – 25-40 mm Hg

29.

c. (Ca- caseinate)

White color of milk is due to Ca- caseinate.

30.

(Water in fat)

• Butter is emulsion of water in fat
• Cream is emulsion of fat in water

31.

c. (1.030)

• Specific gravity of milk is 1.030
• Specific gravity of fat is 0.94
• Specific gravity of water is 1

• Correct Answer 32 is

32.

b. (158-degree F)

• Homogenization temperature – 158-degree F
• Pressure of homogenization of milk – 2000- 2500 psi pressure
• Improper homogenization produces oily taint in milk
• Boiling point of milk – 100.5 degree C
• Pre heating of milk before pasteurization at – 35 – 40 degree C
• Temperature of stassinisation (a method of pasteurization) is 74 degree C for 7 second.

33.

b. (365 days)

• Calving interval – 365 days
• Lactation period – 305 days

34.

d. (Both a and b)

Both Vitamin B1 and Vitamin C destroyed in process of sterilization and pasteurization.  

35.

b. Soxhlet apparatus

Gravimetric method of determination of fat% of milk is by using Soxhlet apparatus (used in extraction of lipid).  

36.

a. (Volatile fatty acids)

• Aroma of butter fat is due to volatile fatty acids
• Fishy odor in milk is due to kephalin.

37.

(Sweet Curdling of milk)

•  Rennet is used for sweet curdling of milk
• Acid is used for sour curdling of milk 
• Citrate is used for ordinary souring of milk 

38

d. (All)

• Total Solid of milk is calculated by:
• Evaporation method
• Richmond formula (TS= 0.25LACTOSE + 1.2Fat +.14)
• BY using Richmond sliding method

39.

c. (Both a and b)

 Fungi that used for ripening of butter from unpasteurized sweet cream at ordinary room temperature are Oidium and Oospora.

40.

(Yes)

Yes, Tetanus toxins appears in milk.  

41.

d. (All)

Organoleptic test of milk includes smell test, appearance test, temp test, acidity test, sediment test and lactometer test etc. 

42

(Tuberculosis)

• TB bacteria considered as index of pasteurization
• Pasteurization done at (63 degree C or 143 degree F for 30 min) or 161 degree F for 15 second.
• Organism TB destroyed at 138 degree F for 30 minutes and 158 degree F for 15 seconds.
• Cream line reduction test is done at temp of 144 degree F for 30 minutes and 162 degree F for 15 second.
• Phosphatase inactivation temperature is 142 degree F for 30 minutes and 160 degree F for 15 second
• Temperature of bottle method of pasteurization is 63 degree C for 30 minutes
• Temperature of uperization is 150 degree C for 1/3 - ¾ second 
• Temperature of flash method of pasteurization is 72 degree C for 15 sec

43.

d. (All)

Test for detection of adulteration of ghee are Tile test, H2SO4 test, Mustard oil test etc.

44.

d. (40%)

Milk replacer contains 40% linseed meals. 

45.

(4-5km/hr.) 

Average speed of a pair of bullocks pulling a cart is around (4-5 km/hr.)  

46.

d. (All)

The quality of a diluent depends upon

• pH
• Osmotic pressure
• Buffering capacity

47.

(Cao)

Marbling is the white flecks of intramuscular fat in meat, most notably red meat. The fat in lean muscle creates a marble pattern—hence the name. Marbling affects meat’s juiciness, tenderness, texture, and flavor—attributes that determine “eating experience.”

48.

b. (Catla catla) 

• Largest fish among – catla catla
• Tastiest fish – Rohu
• Deer likes eyes having fish – Mrigal

49.

(Manx)

Tailler cat is Manx while vocal cat is Siamese.  

50.

d. (Brown Swiss) 

• Most beautiful dairy cattle – Brown Swiss
• Most heat tolerable exotic breed of cattle – Jersey
• Heaviest breed of buffalo – Jaffrabadi 
• ‘Jarenhgi’ is the breed of buffalo 
• Highest wool per clip produced in Jaisalmeri breed of sheep 
• Cheviot is breed of sheep
• Breed of pig having highest feed conversion efficiency – Saddle back
• Most prolific breed of sheep – Garool
• Gohilwadi is breed of goat
• Renda is local name for Gir breed 
• “Swiss baby foster mother” is name of alpine goat.

Note:

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